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Started By
Message
My new philosophy: If Gris recommends it, you must cook it
Posted on 9/21/13 at 8:13 pm
Posted on 9/21/13 at 8:13 pm
coconut milk shrimp was delish!
Posted on 9/21/13 at 9:48 pm to bossflossjr
Did you get the invite for her football party?
I didn't either.
I didn't either.
Posted on 9/21/13 at 11:33 pm to bossflossjr
quote:
Gris Knows Grub
+1.
Posted on 9/21/13 at 11:44 pm to Winkface
I was already planning on trying it but now I have no choice
Posted on 9/22/13 at 1:49 pm to Winkface
quote:
coconut milk shrimp was delish!
Wink, glad you enjoyed it. It's going to be a frequent flyer for something fast, easy, delicious and different.
Did you make any adjustments to the original recipe?
Posted on 9/22/13 at 2:42 pm to Winkface
Gris is great, as is Otis. My whole cooking/recipe/food knowledge has improved a shitton thanks to them and several other posters on this board. And for that I'm grateful.
This post was edited on 9/22/13 at 2:43 pm
Posted on 9/22/13 at 2:44 pm to LSUballs
Learned a bunch, too, Mr Balls.
Posted on 9/22/13 at 2:55 pm to LSUballs
Mr. Balls, you're darn good in the kitchen. You take recipes and make them your own to your own tastes.
Otis is great except for that red gravy business.
to all.
Otis is great except for that red gravy business.
to all.
Posted on 9/22/13 at 3:10 pm to Gris Gris
Just in case a poster needs the best spaghetti sauce recipe known to mankind....
"Shoot From the Hip Pasta Red Sauce
I'm wasting time before a lunch meeting, so I'll whip up a red sauce recipe. Here's something off the top of my pointy little head.
Make the meatballs I posted in the Recipe Book. They are good. You can vary the meat type, but the portions are very nice.
For the sauce:
1 12 oz can Cento tomato paste
2 28 oz cans of Cento crushed tomatoes
1 large or 2 medium yellow onions, fine diced
2 to 3 stalks celery, minced in the FP
2 carrots, minced in the FP
beef or vegetable stock, at least a quart
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 T good olive oil
1/2 T each dried thyme, oregano, and basil...adjust to taste as cooking
2 T of minced garlic
1/2 cup minced flat leaf parsley
1/2 T crushed red pepper, adjust to taste
1 t black pepper, adjust to taste
salt , adjusted to taste
Parm cheese rind, or cheese, a 1/4 to 1/2 cup
red wine, 1/2 to 1 cup
Method
Heat the olive oil and saute' the onion until translucent. Add the celery, carrots, and parm rind, if using. Add the herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Saute a few minutes to toast the herbs. Add the tomato paste,garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get some color on the paste.
Add the crushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using the rind. Leave the lid ajar, cut the heat to simmer, and contiunue for an hour if using browned, ground meat(which you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and adjust all seasonings to taste, with the addition of salt. Please taste the damn dish as it simmers...seasoning adjustments will need to be made.
Add the parsley during the last 5 to 30 minutes. This sauce formula is pretty damn good."
"Shoot From the Hip Pasta Red Sauce
I'm wasting time before a lunch meeting, so I'll whip up a red sauce recipe. Here's something off the top of my pointy little head.
Make the meatballs I posted in the Recipe Book. They are good. You can vary the meat type, but the portions are very nice.
For the sauce:
1 12 oz can Cento tomato paste
2 28 oz cans of Cento crushed tomatoes
1 large or 2 medium yellow onions, fine diced
2 to 3 stalks celery, minced in the FP
2 carrots, minced in the FP
beef or vegetable stock, at least a quart
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 T good olive oil
1/2 T each dried thyme, oregano, and basil...adjust to taste as cooking
2 T of minced garlic
1/2 cup minced flat leaf parsley
1/2 T crushed red pepper, adjust to taste
1 t black pepper, adjust to taste
salt , adjusted to taste
Parm cheese rind, or cheese, a 1/4 to 1/2 cup
red wine, 1/2 to 1 cup
Method
Heat the olive oil and saute' the onion until translucent. Add the celery, carrots, and parm rind, if using. Add the herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Saute a few minutes to toast the herbs. Add the tomato paste,garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get some color on the paste.
Add the crushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using the rind. Leave the lid ajar, cut the heat to simmer, and contiunue for an hour if using browned, ground meat(which you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and adjust all seasonings to taste, with the addition of salt. Please taste the damn dish as it simmers...seasoning adjustments will need to be made.
Add the parsley during the last 5 to 30 minutes. This sauce formula is pretty damn good."
Posted on 9/22/13 at 3:43 pm to OTIS2
If a poster is going to make this, I suggest browning some pork ribs or pork necks and then simmering those in the sauce for depth of flavor that can't be beat. Pork ribs are now my preference because neck bones sometimes lose little parts that will be difficult to find in Otis's recipe because of all the other things he adds early on.
Make it a day ahead and allow the seasonings to get all cozy up in there before you make a bunch of adjustments.
And, that's all I'll say about that!
Make it a day ahead and allow the seasonings to get all cozy up in there before you make a bunch of adjustments.
And, that's all I'll say about that!
This post was edited on 9/22/13 at 3:45 pm
Posted on 9/22/13 at 3:48 pm to Winkface
quote:
coconut milk shrimp was delish!
Does anyone have a link to the recipe for this dish? Also, can I get some kind of idea of the cost per serving of it?
Posted on 9/22/13 at 4:53 pm to Gris Gris
I did a few adjustments. More coconut milk, more garlic, basil, simmered it with a cut chile pepper and added some lemongrass. Probably simmered for a good 30 minutes too. I had picked up some shredded carrots to add but totally forgot about it. Kinda glad I did.
I didn't think I was going to like the addition of the tomatoes but I was pleasantly surprised. The best part is it will make a very easy meal later on in the week when I only need to add fresh shrimp.
I didn't think I was going to like the addition of the tomatoes but I was pleasantly surprised. The best part is it will make a very easy meal later on in the week when I only need to add fresh shrimp.
Posted on 9/22/13 at 4:56 pm to Winkface
I want a coconut milk steak recipe, with a jellybean demiglace.
Posted on 9/22/13 at 5:59 pm to Winkface
Wink, I like that chili pepper addition. I think the carrots might make it too sweet, but it's a worth a try. It's a base recipe one can play with which is another thing I like about it. Easy to adjust to your own taste and very easy for a middle of the week meal. So simple.
Bob, here's the thread on the shrimp dish.
LINK
Bob, here's the thread on the shrimp dish.
LINK
Posted on 9/23/13 at 5:28 pm to Gris Gris
Gris I did the roux in the oven.. Used hog lard. Was awesome.. Smelled so good while it was cooking.. I'll never go back to the jar stuff again.. Thanks for the encouragement.. I'll post pics in a few.
Posted on 9/23/13 at 5:31 pm to bdevill
This is GREAT!!! Good for you! I swear the smell of it cooking enhances the enjoyment of making it. I wish I could put that smell in a room spray.
Proud of you!
Proud of you!
Posted on 9/23/13 at 6:13 pm to Winkface
quote:
My new philosophy: If Gris recommends it, you must cook it
You just learning this? N00B
Posted on 9/24/13 at 7:56 am to Gris Gris
Gris.. Thank you.
May the sun always shine in your kitchen and may you always have extra for unexpected company.
May the sun always shine in your kitchen and may you always have extra for unexpected company.
This post was edited on 9/24/13 at 7:59 am
Posted on 9/24/13 at 9:41 am to Winkface
quote:
My new philosophy: If Gris recommends it, you must cook it
Oh Lord. GG's head gonna get big now. GG will become the total package when she puts a little tomato sauce in her etouffee.
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